August 13, 2008
So I have another delicious way to use all that zucchini you have in your garden…..zucchini cakes (kinda like crab cakes). Oh so yummy. I took some day old garlic/jack bread from a local bakery (so good- big pieces of roasted garlic baked inside the bread) and I dried it out in the oven then threw it in the food processor to make bread crumbs. Grate/shred the zucchini add a couple eggs (depending on how much zucchini you use will determine the amount of eggs) and the breadcrumbs, and more cheese (if you like cheesy goodness) and salt and pepper to taste. One batch I sliced onion and added to the mixture (you can pretty much add whatever else you like -maybe chopped red peppers). Mix it up then make into patties and put in pan with hot oil (you don’t need a lot) cook until golden brown on each side (I sometimes like them a little more than golden). So yummy.
Ryder loved them too.
Sorry no picture to go along with this entry- but try it- I can guarantee you’ll like it.
I know I will be sad in the middle of winter when I don’t have a zucchini plant to go pick from – but man, one little plant sure provided us with a good amount of zucchini (and the neighbors too). I sliced and shredded some and put it in the freezer- it’s a bit of an experiment. I figured the shredded can be used later for these cakes, or cookies, or bread (won’t matter if it’s a bit mushy) and the sliced I’m hoping will hold their shape and consistency so I can use it for fritattas or stir fry. We’ll see – I’ll let you know how the experiment turns out.
July 21, 2008
We have been enjoying our Santa Rosa plums this year. Last year we had some but this year is better. So far they have been the perfect size to just pop in your mouth (well maybe my mouth- which is bigger than average) and eat down to the pit (without getting a finger dirty). The kids have been enjoying the as well.
The fig tree has about 15 little figs popping out. Not much- but I’m stoked just to have those- Doug isn’t a huge fig fan so these are mainly my little goodies.
The zucchini is still flourishing. I have to check daily b/c if I don’t I end up with those giant suckers. Which is fine- they work good for making zucchini choc. chip cookies. Ryder and I made a huge batch the other day (we tripled the recipe) so we could bring some to his school and Doug’s work and for the neighbors.
We harvested some basil- it was about to flower- so we made some yummy pesto.
Not sure what’s happening with the cauliflower- I may have to just pull it and call it a loss- the plants are huge but there is no head forming? I keep saying I’m going to pull it- but then I give it another chance. If I don’t see any sign of a head I’m pulling it next week and putting in carrots.
We are on our second batch of lettuce- oh how I love fresh picked lettuce for our salads. Right now my kick is fig and Gorgonzola salads with homemade balsamic vinaigrette- I can eat that for every meal.
A happy surprise to find in the garden were 2 rogue tomatillo plants that popped up (obviously from last years crop). I love tomatillo salsa.
And everyday I check my tomato plants thinking there will be a miracle and I’ll wake to find all the plants with ripened tomatoes (even though the day before there were none even remotely ready!) I can dream can’t I. I keep reminding myself before I know it I’ll be up to my eyeballs in tomatoes and overwhelmed!
The strawberries keep coming too, not in gross numbers- just a nice steady pace.
So that’s the skinny on the garden right now.